CopyKat Recipes » mushrooms

Epcot Food and Wine Festival Mushroom Stew representing Vienna, Austria

Stephanie — Mon, 02 Nov 2009 01:43:16 +0000

A few weeks ago, I was fortunate enough to go to the Epcot Food and Wine festival. One of the many wonderful attractions that is available there is that there are booths for different countries and you can sample a variety of dishes from many of the countries that are represented there. This was one of my favorite foods served at the booth. Made with fresh and dried mushrooms, onions, carrots, celery, and vegetable broth this makes a creamy and rich soup. If you like mushroom barley soup, you will definitely enjoy this one. I especially liked the rich notes of this soup. By using a vegetable broth instead of a beef or even a chicken broth you can taste the complexity of the mushrooms.

1/2 C. dried porcini mushrooms
3 – 4 C. Vegetable stock
1 1/2 C. celery, chopped
3 C. chopped onions
2 C. chopped carrots
12 large fresh shiitake mushrooms, sliced
8 oz. crimini mushrooms
2 Tbsp. butter
2 Tbsp. flour
2 Tbsp. finely chopped parsley
2 Tbsp. finely chopped dill
1/2 C. heavy cream
Salt and pepper to taste

Rinse and dry the porcini mushrooms, place in 2 cups of cold water in a bowl, let set for 4 hours or overnight. Place 3 cups of vegetable stock in a large saucepan and turn on medium heat. Meanwhile prepare carrots, onions, and celery, once the stock as gotten to a rolling boil add in the carrots, onions, celery. Then chop the mushrooms and add to the saucepan. Add the juice that the dried mushrooms soaked in into the saucepan. Rinse the shiitake and the cremini mushrooms and blot dry with a paper towel. Slice the the cremini and shiitake mushrooms and add to the saucepan. Place a tight fitting lid on the saucepan, and reduce the heat to low. Cook this for about an hour or until the vegetables are soft.

Start a roux with the two tablespoons of butter, and the two tablespoons of flour in a small saucepan. Over medium heat cook the flour and butter together until the mixture is bubbly. Take one cup of the vegetable stock from the saucepan full of vegetables and add to the roux, once this mixture has thickened add the roux to the original soup mixture. Stir in chopped parsley and dill. Puree soup with an immersion blender until the soup is smooth. Add sour cream and heavy cream and whisk until the soup is well blended. Season with salt and pepper to your taste.

Cheese Cake Factory Madeira Chicken – don’t miss out on this special dish, red wine makes this dish extra special.

Stephanie — Wed, 20 May 2009 02:28:35 +0000

After eating at the Cheesecake Factory and having the Madeira Chicken, I had to find the recipe and try making it at home. Here is the recipe and it is just as delicious as it was at the Cheesecake Factory!!

1 Tablespoon Olive Oil
4 Boneless, Skinless Chicken Breast Fillets
8 Asparagus Spears
4 Slices Mozzarella Cheese
Madeira Sauce:
2 Tablespoons Olive Oil
2 Cups Sliced, Fresh Mushrooms
3 Cups Madeira Wine
2 Cups Beef Stock
1 Tablespoon Butter
1/4 Teaspoon Ground Black Pepper

1)Heat 1 tablespoon of olive oil in a large skillet over medium heat. Flatten the chicken breast fillets by covering each fillet with plastic wrap and using a mallet to flatten the chicken to approximately 1/4 inch thick. Season each side of the fillet with salt and pepper.

2)Sauté the chicken fillets on each side until the chicken has browned a little, about 4 to 6 minutes on each side. Set chicken aside wrapped in foil to keep them warm. Keep the pan of drippings from the chicken to start the Madeira sauce.

3)On Medium heat, add 2 tablespoons of oil to the skillet. Add mushrooms and sauté for a couple of minutes. Add Madeira wine, beef stock, butter and pepper and bring sauce to a boil. Reduce heat and simmer for about 20 minutes or until sauce has reduced to about 1/4 of the original volume. The sauce will thicken and turn a dark brown color when it is done. Depending on the temperature of your stove, this may take a little longer.

4)In a medium saucepan, fill halfway with water and bring to a boil. Season water with salt and toss asparagus into the water and boil. Keep an eye on this step, you don’t want to over cook your asparagus. Depending on the thickness of your spears, this could take up to 3 to 5 minutes. When finished, drop the asparagus in a bowl of ice water to stop the cooking. The asparagus should be slightly tender when done, not mushy.

5)Set your oven to broil. Arrange the cooked chicken breast fillets on a baking pan and cross 2 asparagus spears over each fillet. Top with a slice of mozzarella cheese and broil for 3 to 4 minutes or until the cheese begins to slightly brown.

6)Serve by arranging 2 chicken breast fillets on each plate and spoon 3 to 4 tablespoons of Madeira sauce over the chicken.

Thanks to RLSafford for sharing this recipe.

Bugaboo Creek Sautéed Mushrooms – garlic and mushrooms go together so well.

Stephanie — Tue, 19 May 2009 01:18:46 +0000

These are the tastiest mushrooms sautéed in olive oil and garlic.

1 lb small white mushrooms
5 Tbsp. EVOO (Extra Virgin Olive Oil)
2-3 Cloves of Garlic
Juice from 1/2 Lemon
Salt & Pepper to taste
3-4 Tbsp. chopped parsley

Clean and trim mushrooms, leaving only the caps. Heat EVOO in large pan, add garlic and sauté for 30 seconds. Add mushrooms and sauté over medium/high heat until brown. Reduce heat to low for 4-5 minutes. Stir frequently, adding lemon juice, salt, pepper and parsley. Sautee for another minute.

Thanks to siscorley for sharing this recipe.

Cassarino’s Vegetable Stuffed Mushrooms – these are a light and healthy appetizer everyone will love.

Stephanie — Tue, 19 May 2009 00:34:48 +0000

Stuffed mushrooms are wonderful for a party, you can make these ahead of time, or they are even wonderful during the summer when you want something light.

1/3 lb margarine or butter
1 red pepper
1 green pepper
2 carrots
1 small Spanish onion
3 cloves garlic
1/4 cup Marsala wine
1 small bunch parsley
1 tablespoon mayonnaise
Salt and Pepper to taste
2 sleeves Ritz crackers
12 large white mushrooms

Finely chop vegetables and mince the garlic cloves.

Heat margarine in a saucepan. As it begins to soften and melt, add the vegetables and garlic, cooking until soft. Add the Marsala wine, and finely chopped parsley. Allow vegetables to cool. Add mayonnaise and seasonings. Mix in Ritz crackers, crushing them as you go.

Stuffing should be firm and hold itself together. If still loose, add some breadcrumbs.

Stuff caps and bake in 350F oven in a greased pan for 25 minutes or until the base of the mushroom is soft.

Overstuffed Mushrooms –these will be a hit at your next gathering, stuffed with ham and cream cheese.

Stephanie — Thu, 14 May 2009 02:05:05 +0000

These are both meaty and cheesy. This makes a large number so it is perfect for a party.

2 lbs. medium sized fresh mushrooms
8 oz. cream cheese, softened
1 (4-1/2 oz.) can deviled ham
2 Tbsp. finely chopped stuffed olives
1 Tbsp. prepared mustard
2 tsp. onion powder
1/4 tsp. ground turmeric
pinch black pepper

Rinse, pat dry and remove stems from mushrooms (use in soup, etc), set caps aside. In a medium bowl mix cream cheese, ham, olives, mustard, onion powder, turmeric and black pepper. Spoon or pipe into mushroom caps. Garnish with pimento. About 50 stuffed mushrooms.

Olive Garden Chicken Marsala – Is a classic dish that has been a popular menu item for a long time, now make this recipe at home.

Stephanie — Thu, 07 May 2009 23:37:56 +0000

Chicken Marsala is a true Italian classic dish. Chicken Marsala is make with wine, onions, mushrooms, and chicken breasts. You can serve this with mashed potatoes or even pasta. You can make Chicken Marsala just like the Olive Garden at home, we will show you how to make this family favorite.

4 Chicken half breasts – boneless, skinless
1/4 C. cake flour
1/2 tsp. Salt
1/2 tsp. Oregano
4 Tbsp. Oil
4 Tbsp. Butter
1/2 tsp. Pepper
1 C. Fresh Mushrooms, sliced
1/2 C. Marsala Wine

Combine flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the beasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

Outback Steakhouse Sauteed Shrooms

Stephanie — Sun, 03 May 2009 12:52:44 +0000

No need to leave the house to make these mushrooms. These go great on a steak, or even a baked potato. This makes a great side dish ! You can also try this with fresh, but you may wish to blanch them before cooking to keep a nicer color, and shape.

1 (10.5 oz) Can Beef Broth
1/2 C. Diced Onions
2 (8 oz Cans or Jars) of Small Whole Mushrooms (Plus the Juice of One)
1/3 C. Burgundy Wine

Place the beef broth in a saucepan and simmer the onion for 15 minutes. Add the mushrooms and wine and simmer for another 15 minutes and serve.

They are great served along side steak!

Chart House Spinach Salad

Stephanie — Sun, 29 Mar 2009 23:28:29 +0000

This was found in a great book with tons of restaurant recipes from the Los Angeles area Dear SOS: 30 Years of Recipe Requests.

1/2 C. Red Wine Vinegar
1 1/2 tsp. Salt
1 Tbsp. Sugar
1/2 tsp. dry Mustard
1 tsp. Sweet Pickle Relish
1/2 tsp. chopped Capers
1 1/2 C. Vegetable oil
1 1/2 tsp. Olive Oil
3 hard cooked Eggs
3 bunches Spinach
1/4 lb. Bacon, minced
1/2 small Onion, minced
1/2 lb. Mushrooms, sliced

Blend vinegar, salt, sugar, mustard, pickle relish and capers. Stir in vegetable and olive oils. Set dressing aside.
Shred eggs on a medium sized grater. Cover and set aside. Clean spinach, removing tough stems. Drain on paper towels and pat dry. Place leaves in a large bowl.
Saute bacon until crisp. Remove bacon and sprinkle over spinach. Add onion and mushrooms to drippings in skillet. Saute until tender. Stir in 1 cup dressing and bring to a boil. Pour over spinach and toss. Garnish with reserved shredded eggs. Serve with additional dressing. Makes 6 to 8 servings.

Natasha’s Mushroom Stew

Stephanie — Sun, 29 Mar 2009 03:38:42 +0000

Sometimes we get recipes straight from the cooks. This recipe is from Natasha’s Cafe. Don’t miss out on this one!

1 lb. Fresh Mushrooms
4 large Yellow Onions
1 cup Sour Cream
1/2 stick Butter or 4 Tbsp.
3 Tbsp. Flour
Salt & Pepper

In a large pot, cook sliced mushrooms with 1/2 stick of butter over medium heat. Drain the water that cooks out of the mushrooms until they give no more. (reserve this stock for soup.) Saute chopped onions in small amount of oil until brown. In a cast-iron skillet or wok, melt 1 stick of butter over low heat. Add sifted flour until thick, stirring constantly. Add sour cream and stir until mixture is warm. Add more flour if necessary to thicken. Combine all ingredients and stir well. Salt and pepper to taste. Serve over fresh mashed potatoes.

Sausage Casserole – rice, dry onion soup mix, and more make up an economical and tasty casserole.

Stephanie — Sun, 08 Feb 2009 01:25:06 +0000

This was sent in by Marla, a fellow viewer.

1 1/2 C. Rice
1 envy. dry Onion Soup Mix
1 stick Butter
1/2 C. chopped Celery
1/2 C. Bell Pepper
1 Onion, chopped
1 small can Mushrooms
1 C. grated Cheese
1 lb. hot sausage, cooked and drained
3 C. Water
Salt and Pepper to taste

Cook and drain the sausage. Place rice in a 3-quart casserole; add soup mix, water, then vegetables, and sausage. Top with cheese in the last 15 minutes of baking time. Bake at 350 degrees for 55 minutes.

Tuna Mushroom Casserole

Stephanie — Sun, 08 Feb 2009 00:48:26 +0000

This is an inexpensive casserole that is quick to put together, and tastes great.

1 pkg. (12 oz.) wide noodles cooked and drained
2 cans (6 oz.) tuna, drained
1 can (4 oz.) mushroom steams and pieces, drained
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 1/3 C. milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. crushed saltines or potato chips
3 Tbsp. butter, melted

Preheat oven to 350 degrees. In a large bowl, combine noodles, tuna and mushrooms. Combine soup, milk, salt and pepper; pour over noodle mixture and mix well. Pour into a greased 2 quart baking dish. Combine saltines and butter and sprinkle over noodles. Bake for 35 to 45 minutes or until heated through.

Fat Ronnie’s Deep Fried Fresh Mushroom’s

Stephanie — Tue, 03 Feb 2009 04:08:32 +0000

This one is a blast from the past. We ate these years ago. Fat Ronnie’s was located in Topeka, KN, best deep fried mushrooms ever, and they were served in brown paper bags.

2 C. Flour
1 1/2 tsp. Salt
1 tsp. Ground Pepper
1/2 tsp. Baking Powder
1 C. Buttermilk
8 oz Fresh Mushrooms (washed, dried, and stems removed)
Vegetable Oil (for frying)

Place buttermilk in bowl and set aside. Mix flour, salt, pepper, and baking powder in separate bowl. Heat oil at 375 for frying.
Coat mushrooms with flour mixture, dip mushrooms in buttermilk, and finally coat mushrooms with flour mixture again. Place mushrooms in hot oil and do not over crowd. Oil should be about 375 for deep frying. When mushrooms turn a golden brown remove and drain on absorbent paper towel. More salt may be added to mushrooms for your taste. Fried mushrooms should be served immediately for the best taste.
I have found they make a great appetizer with a cheese sauce spooned on top or used as a dip.

Famous Stuffed Mushrooms

Stephanie — Tue, 03 Feb 2009 02:12:11 +0000

The message board http://www.copykatchat.com is a wonderful source of recipes.

30 or so white Ostrom mushrooms (You can use the white button mushrooms)
1 lb. pkg. Hot Jimmy Dean sausage
1 8oz pkg. Philadelphia cream cheese
1 container of shredded parmesan cheese

Pre heat oven to 350 degrees. Rinse mushrooms and remove stems. Set mushroom caps aside and discard stems.
Saute sausage in a pan until cooked. Drain grease. In a medium size bowl mix sausage and cream cheese together until thoroughly mixed. Scoop sausage mixture into mushroom caps and sprinkle with parmesan cheese. Bake on a cookie sheet for about 20-25 minutes or until cheese on top is completely melted.

Stuffed Mushrooms ala Bill Safer

Stephanie — Tue, 03 Feb 2009 01:50:12 +0000

This recipe was donated by Bill Safer.

3 sleeves of Ritz Crackers-crushed fine
8 to 10 oz. pkg. Mushrooms
1 C. Parmesan or Romano Cheese-grated
2 C. chopped onion
5 or 6 cloves of garlic-minced
Olive oil
1 stick butter-melted
Freshly ground black pepper

Wipe mushrooms with a damp cloth or mushroom brush. Remove and chop stems finely. Scrape out gills. Saute onion and garlic until soft and tender. Remove from heat and add the Ritz crackers, cheese, pepper to taste and melted butter. Mix everything together well; if mixture is to dry add more olive oil or butter. Stuff each mushroom with the stuffing mixture and place in a baking dish. (single layer) Cover with foil bake 350 for 20 minutes, remove cover and bake 10 minutes longer until browned on top!-Enjoy!

Olive Garden Stuffed Mushrooms – you can learn how to make these at home.

Stephanie — Tue, 03 Feb 2009 01:14:00 +0000

You can make these at home for much less than at the restaurant. They are easy to make, and you can make as many as you want.

8 – 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbsp.)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter

Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well.
Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 – 12 mushrooms depending on the size of mushrooms.
Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 – 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.